Today I have a great little recipe to share - perfect for Easter!
The original idea came from a newspaper article I clipped a number of years ago. It uses few ingredients, can be made ahead and is easily transported if you need something special to take to a potluck.
Start by making these little meringue cookies.
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Use an electric mixer with a large bowl.
Beat until the whites are foamy.
1 cup sugar
Continue to beat as you very slowly add the sugar.
Beat until thick and glossy.
Use a teaspoon to make small mounds of meringue
on parchment lined baking sheet.
To make nest shape, dip finger in water, then
make indent in meringue. Repeat for each cookie.
Bake at 200 degrees for 90 minutes.
These little cookies can be made in advance and stored in a sealed container at room temperature. Four egg whites will make about 60 tiny cookies.
The original recipe calls for lemon curd - just add a tiny teaspoon of filling in each cookie. If you like meringues crisp, fill just before serving. If you like them soft, fill a few hours ahead of time.
Don't they look like little fried eggs? LOL They'd be a fun addition to a brunch table!!
Today I added some little Cadbury mini-eggs to make Easter nests, but you could do just about anything with these meringues...whipped cream and fruit (mini Pavlova) or a red fruit or jam filling for Christmas...lots of possibilities!!